Ingredients:
- 1 lb peeled and deveined shrimp
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 8 corn tortillas
- For the Coconut-Lime Crema:
- 1/2 cup full-fat coconut milk
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/4 tsp salt
Instructions:
- In a bowl, combine olive oil, chili powder, cumin, salt, and pepper. Add shrimp and toss to coat.
- Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Stir in lime juice.
- To make the crema, whisk together coconut milk, sour cream, lime juice, and salt in a small bowl.
- Warm tortillas according to package instructions.
- Fill tortillas with shrimp and top with coconut-lime crema.
- Garnish with chopped cilantro, avocado slices, or pickled onions (optional).